1/4 cup (1/2 stick) butter
1 3/4 cups packed brown sugar, divided
grated peel of 1 lemon
1 egg, beaten
1 1/2 cups small curd cottage cheese
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 cup chopped raisins

Preheat oven to 350°F. Put cottage cheese through sieve or strainer.

Cream butter and half of sugar, add lemon peel and egg, beat thoroughly. Stir in cottage cheese and rest of sugar, mix well.

Sift dry ingredients, fold into batter, add raisins. Fill greased muffin tins 3/4 full.

Bake at 350°F for 30 to 35 minutes.

Prepare lemon glaze, if desired. Spread on top of cooled muffins.

LEMON GLAZE:

2 tbsp. lemon juice
1 1/2 cups sifted confectioners' sugar

Mix lemon juice and sugar until smooth and of spreading consistency.

Makes 18 muffins.